How PR pros fuel their workdays with a healthy lunch
September 22, 2015
 

Wellness is a big part of our company culture. Our team members are our most valuable assets—keeping them healthy and happy makes them more productive. The wellness program at Metis makes positive change happen, even if that simply means learning how to reduce stress or eating a more nutritious lunch when on the job.

I asked some Metis foodies for a sneak peek into their kitchens to see what they are packing (or buying).

Jessie: 

What she made: Grilled chicken, peach and quinoa salad
Why she went for it: “The best way to keep myself on a stable diet is to make a huge bowl of salad and a jar of homemade dressing, and then take servings of both for lunch throughout the week. Then, I can’t use lack of time as a reason for eating something less healthy while I’m on the move. Also, the easiest healthy lunch game changer when you’re working from home: omelet. ”
Recipe: Grilled chicken, peach and quinoa salad

  • ½ grilled chicken breast, sliced
  • ½ head romaine
  • Handful of spinach
  • 1 ripe peach
  • One carrot
  • One heirloom tomato (or 5 cherry tomatoes)
  • 2 Tbsp sliced almonds
  • Red onion, chopped
  • Cucumber, sliced
  • ¼-½ cup cooked quinoa

Chop these things to your preference and combine in a bowl. Then, add this:
Citrus garlic dressing

  • One lemon, juiced
  • Olive or sunflower oil
  • One garlic clove, crushed
  • Salt and pepper to taste
  • Fresh parsley, chopped (if you have it)
  • Honey (if needed)

Combine in a jar and shake. The best ratio of citrus to oil is 2:1. Out of lemons? Use pickle juice. It’s awesome, I promise.
Favorite snack: Roasted nuts, dried fruit or cheese (in moderation)

Ali:

What she ate: If it is not the Foodie’s salad bar down the street from our office, it’s a grain/salad bowl situation with an egg, beans, assorted veggies and scallions or sesame sticks—something for crunch.
Why she went for it: “If I'm bringing a lunch, it is honestly usually leftovers from dinner the night before. I have never once gotten up and made a separate lunch in the morning. Despite no longer being vegetarian, I still shop that way.”
Recipe: Steak salad

  • Serving of mixed spinach and arugula (Like a cup? Two cups? Whatever a normal human amount is.)
  • Piece of sirloin steak
  • Half an avocado
  • A cup-ish of roasted cherry tomatoes
  • Diced red onion
  • A sprinkling of crumbled pita chips
  • A little blue cheese dressing

Favorite snack: String cheese, popcorn or baby carrots and spicy hummus

Ellen:

What she ate: Mason jar salad
Why she went for it: “A Metis colleague first introduced me to the concept of mason jar salads, in which one strategically layers the ingredients for a salad inside of a mason jar. These things are life changing because you can pack your lunches for the week and they'll stay super fresh through Friday. Not to mention the fact that you can put your dressing on the bottom and nothing will get soggy. The key to mason jar salads is in the layering, and I reference this how-to article more times than I count. Be sure to get wide-mouth jars if you like a big salad, and then have a big bowl ready at the office that you can empty the salad into so the ingredients and dressing have room to mix. Another plus: my mason jar lunches always look really pretty and I get happy when I see them in the fridge.”
Recipe: My favorite mason jar salad
Prep all the ingredients below and then layer them, starting from the first ingredient to the last. You can do multiple mason jars at a time.

  • Dressing of choice
  • Cucumber, chopped into cubes
  • Cherry tomatoes, quartered or halved (Cucumbers and tomatoes won't get soggy so that's why we put them in the layer directly following the dressing,)
  • Green apple, chopped into cubes
  • Avocado (tip: pour lemon juice over the avocado/apple layer to keep it from browning)
  • Squash - roast in oven at 400 degrees for 20 minutes with a little bit of olive oil and brown sugar
  • One hard-boiled egg and one egg white (Did you know putting a drop of vinegar in the water when you hard boil egg makes them easier to peel?)
  • Feta cheese
  • Arugula

Favorite snack: Watermelon

Joe:

What he ate: Coffee
Why he went for it: “While my co-workers' lunches tend to be the more traditional items, such as food, I spend my lunch breaks a bit differently. A few times a day I escape the office to drown myself in caffeine. We're all very health-conscious here at Metis.”
Recipe: Large iced coffee, a dash of milk


Got a recipe you want to share with Metis? Tweet us
@MetisComm.

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